Aging: 14 months in 500 l French oak barrels, or as long as the wine needs. 6 months in inox tank for natural stabilization before bottling during the second spring.
Elaboration: Grapes are cooled for 36 hours to favor a pre-fermentative maceration and slower extraction. Low temperature vinification takes place in wooden tanks with stems, with wild yeasts. The wine is foot trodden and gently moved, to avoid excessive extraction. Malolactic fermentation takes place in the barriques. Low sulfur addition.
Elaboration: Grapes are cooled for 36 hours to favor a pre-fermentative maceration and slower extraction. Low temperature vinification takes place in wooden tanks with stems, with wild yeasts. The wine is foot trodden and gently moved, to avoid excessive extraction. Malolactic fermentation takes place in the barriques. Low sulfur addition.
